This basic braised pork shoulder recipe is a great foundation for all sorts of meals. Try it in our creamy cavatelli pasta (see Associated Recipes), stuffed into a sandwich with provolone and peppers or on top of a pizza. Source: EatingWell Magazine, July/August 2019

Charlie Foster


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F.

  • Season pork with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Add the pork and cook, turning occasionally, until browned on all sides, about 6 minutes. Transfer to a clean plate.

  • Reduce heat to medium-low and add onion, carrot and celery to the pot; cook, stirring occasionally, until soft but not browned, about 5 minutes. Add garlic, thyme and bay leaf; cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for 30 seconds. Increase heat to medium and add wine. Cook, scraping up any browned bits, until the wine is reduced by half, about 2 minutes. Stir in broth and water. Return the pork and any accumulated juices to the pot, nestling it into the liquid.

  • Cover the pot and transfer to the oven. Bake until the meat is very tender, 2 to 3 hours.

  • Using 2 forks, shred the pork. Serve with the sauce, if desired.


To make ahead: Refrigerate for up to 3 days.

Nutrition Facts

257 calories; 14.7 g total fat; 5 g saturated fat; 69 mg cholesterol; 347 mg sodium. 432 mg potassium; 5.1 g carbohydrates; 1 g fiber; 2 g sugar; 19.5 g protein; 1453 IU vitamin a iu; 3 mg vitamin c; 10 mcg folate; 39 mg calcium; 2 mg iron; 27 mg magnesium;